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Reviewed February 22, 2012
Reviewed February 20, 2012
Reviewed February 19, 2012
What You'll Get
As a culinary palindrome, naan tastes the same backward as it does forward, like the bananab or a Toyota. Take a bite in every direction with today's Groupon: for $20, you get $40 worth of Indian and Pakistani cuisine at Lal Qila Restaurant in Palatine.
Named after one of India's most famous fortresses, Lal Qila Restaurant's suffusive track lighting illuminates Islamic arches and Indian motifs as a menu of traditional dishes sends exotic spices wafting through the space. Masala mavens and tandoori tenderfeet alike can begin meals boldly with the shami kabob, a flaky pastry bundle filled with spiced and sautéed ground beef ($4.50). The chicken boti marinates tender morsels of chicken in cumin-infused yogurt and lemon alongside onions and peppers ($11.99), and karahi gosht sautés fresh goat with tomatoes and spices allowing jalapeño, ginger, cilantro, and lemon to add the zesty punch of an after-school sombrero fight ($12.99). Goat- and guilt-free, the meatless tarka daal seasons succulent lentils with onions, cumin, and garlic ($9.99), until exotic taste treks come to a sweet finish with the gulab jamun, consisting of warm, lightly fried cheese soaked in sugar syrup and adorned with saffron ($6.50).
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The Fine Print
Promotional value expires Mar 16, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table, 2 per table of 5 or more. Dine-in only. Not valid for lunch buffet Tuesday through Sunday. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Lal Qila
The chefs at Lal Qila Restaurant, named for the ornate 17th-century Indian monument, serve up a lengthy menu of tandoori- and clay–oven-baked Indian and Pakistani cuisine. Doling out large portions, they sizzle up spice-driven dishes loaded with goat, lamb, seafood, or chicken. Vegetarian options include cheese- and lentil-based dishes that fill the restaurant with exotic scents more effectively than tossing around a boomerang slathered in curry.